Haleem Recipe

The delicacy, a stew of meat, lentils and wheat mixed with spices, is originally an Arabic dish that is said to have come to India during the Mughal period via Iran and Afghanistan. The syrupy dish was Indianised with the addition of Indian spices, dry fruits, ghee and its unique style of cooking.

Cut the chicken or mutton into small pieces. Cook the meat with wheat, sliced onion, spices and salt in water. Cook on slow fire till the meat is tender. Remove from fire. Take out the mutton and chicken pieces and grind the rest (wheat, onions and spices).

Mash the mutton or chicken pieces and add it to the ground mixture. Fry cashew nuts and raisins in ghee and pour it over the haleem.